This easy (but not quick) recipe is simply one thinly sliced sweet potato--unless you have mad ninja knife skills, use a mandoline--deep fried in batches in a cast iron skillet in about 3/4 inch of oil or fat. Sprinkle with sea salt or pink salt and the South of Beale spice mix. Yes, there is a good deal of salt in the spice mix but I found that the sweetness of the sweet potato needed a little extra punch. But then, I like (okay, crave--hey, I've got health issues) a lot more salt than most people.
I served these chips with an easy (and yes, this one is quick) sour cream and chive dip but found the dip overpowered the harmony of chip flavors. Here's how to make the dip, but serve it with something else: a cup of sour cream (I use strained Strauss Whole milk yogurt, more flavor and doesn't upset my tummy like regular "sour" cream) and a handful of finely chopped fresh chives, a grind or two of pink salt, a pinch of fresh ground black pepper, and a tiny sprinkle or powdered roasted garlic. Mix and chill for at least thirty minutes to let the flavors marry comfortably.
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